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Baked blueberry and coconut oats
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80g porridge oats
15g desiccated coconut
50g blueberries (plus extra for scattering)
1 tsp baking powder
a pinch of salt
200ml coconut drink (or whole milk)
1 tsp vanilla extract
1 tbsp maple syrup
1 tbsp Coyo coconut milk yogurt alternative
toasted flaked almonds
1. Preheat the oven to 200°C, gas mark 6. Combine 80g porridge oats, 15g desiccated coconut, 50g blueberries, 1 tsp baking powder and a pinch of salt in a mixing bowl. In a jug, whisk 1 egg, 200ml coconut drink (or whole milk), 1 tsp vanilla extract and 1 tbsp maple syrup, then stir into the dry ingredients until combined.
2. Divide the mixture between 2 small ovenproof dishes (about 250ml each in volume) and bake for 25-30 minutes, until light golden on top with a very slight wobble in the middle.
3. Cool for 5 minutes, then serve each bowl of porridge with 1 tbsp Coyo coconut milk yogurt alternative, a handful more blueberries and some toasted fl aked almonds scattered on top.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.